Which term refers to the main starter for fermentation in sake brewing?

The term that refers to the main starter for fermentation in sake brewing is Moto. Moto is a crucial component in the sake brewing process, as it is the yeast starter that facilitates the primary fermentation. This mixture of yeast, water, rice, and koji acts as the foundation from which the rest of the sake is produced.

In the sake brewing process, the Moto is often created at an earlier stage and is then combined with additional rice, koji (the mold that converts starch to sugar), and water in a larger fermentation tank. The quality and characteristics of the Moto can significantly influence the flavor profile and aromatic development of the final sake product.

The other terms mentioned have distinct meanings in the context of sake. Kojikin refers to the mold used in the process for saccharification, while Nigori describes a style of sake that is cloudy and unfiltered. Futsushu indicates a category of sake that is considered standard or ordinary, as opposed to premium varieties.